Hong Kong Peanut Butter Toast

• 8 slices milk bread
• 1/4 cup Kraft Crunchy Peanut Butter
• 1/4 cup canned sweetened condensed milk
• 8 eggs
• 2 Tbsp. non-hydrogenated margarine
• 2 Tbsp. maple syrup

1. Spread 4 bread slices with peanut butter; drizzle with milk.
2. Cover with remaining bread slices; press lightly into filling to secure.
3. Whisk eggs in shallow dish.
4. Add sandwiches, 1 at a time, turning to evenly moisten both sides of each.
5. Melt 1 Tbsp.
6. margarine in nonstick flat-bottom wok or large skillet.
7. Add 2 sandwiches; cook 1-1/2 min.
8. on each side or until golden brown on both sides.
9. Repeat with remaining margarine and sandwiches.
10. Serve topped with syrup.

milk, crunchy peanut butter, condensed milk, eggs, nonhydrogenated margarine, maple syrup

Taken from www.kraftrecipes.com/recipes/hong-kong-peanut-butter-toast-138687.aspx (may not work)